Strawberry Bread Recipe
Sweet, moist, and delicious, strawberry bread is good for breakfast or dessert. Simply cut a slice and enjoy as is, or slather a little bit of butter to add some richness. Either way, you can’t go wrong. It’s a great way to enjoy fresh strawberries in a unique and delightful way.
This easy recipe calls for simple ingredients and minimal effort, yet the results are undeniably delicious. This recipe comes from Eat & Explore North Carolina: Cookbook & Travel Guide by Christy Campbell, a book that combines my two passions: eating and traveling.
This recipe is really easy to make, as long as you can measure, chop, and stir. It’s a perfect way of using some of those fresh strawberries that are in abundance during strawberry season.
Ingredients
For this sweet bread recipe, you need the following ingredients:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon cinnamon
- 4 eggs beaten
- 1 ½ cups vegetable oil
- 2 ½ cups fresh strawberries
- cinnamon sugar for dusting on top
How To Make Strawberry Bread
Before you get started, chop fresh, juicy strawberries very fine. If you don’t have fresh strawberries, you can use frozen strawberries that have been thawed.
Preheat your oven to 350 degrees Fahrenheit. Grease and flour two 9-inch loaf pans. (I like to spray non-stick cooking spray on the sides and bottom of the pans.)
In a large bowl whisk together flour, sugar, soda, salt, and cinnamon In a medium bowl, stir together the eggs, vegetable oil, and strawberries.
Make a well in the center of the dry ingredients. Add the strawberry mixture to the flour mixture and stir until smooth. Spoon into prepared loaf pans. Bake for 1 hour.
Once the bread is done baking, remove it from the oven and let it cool in the pan on a wire rack for 10 minutes. Once that time is up, remove it from the pan and let it finish cooling on the rack.
Recipe Notes and Tips
- By making a well, you allow the wet ingredients to be gradually incorporated into the dry mixture, promoting even distribution and avoiding overmixing. This ensures that your strawberry bread turns out tender and moist.
- Want to shave off some calories? Reduce the oil to only ½ cup and add 1 cup of water. This will shave approximately 118 calories off of each slice.
One thing I like to do when I make Strawberry Bread is to sprinkle my loaf pans with a cinnamon-sugar mixture after the pans have been greased. I also like to sprinkle the mixture on top of the batter before I put the loaves in the oven to bake. It adds a little extra sweetness and is the perfect finishing touch.
Can I use frozen strawberries for this recipe?
Yes, you can use frozen strawberries for this recipe. Just make sure to thaw them and chop them very fine before adding them to the batter.
Can I make this recipe in a different size pan?
Yes, you can make this recipe in a different size pan. Just keep in mind that the baking time may need to be adjusted depending on the size of the pan. For example, if you use an 8-inch loaf pan, you may need to reduce the baking time by about 10 minutes.
Storage Directions for Strawberry Bread
- Cooling Process: Before storing your strawberry bread, let the bread cool completely. This prevents condensation from forming inside the storage container, which could make the bread soggy or promote mold growth.
- Wrapping the Bread: Wrap the cooled strawberry bread tightly in plastic wrap or aluminum foil. Ensure that the entire loaf is covered to prevent it from drying out and to keep it protected from external odors.
- Use an Airtight Container: Alternatively, you can store the wrapped strawberry bread in an airtight container. This will provide an extra layer of protection against moisture and help maintain its freshness.
- Refrigeration (Optional): If you plan to consume the strawberry bread within a few days, storing it at room temperature should be fine. However, if you intend to keep it for an extended period, it’s advisable to refrigerate it. The cold temperature will slow down the staling process and prevent mold growth.
- Freezing (Long-term Storage): For longer-term storage, you can freeze the strawberry bread. Wrap it tightly in plastic wrap and then place it in a freezer-safe bag or container. Be sure to label the container with the date to keep track of its freshness. Frozen strawberry bread can last for several months.
- Thawing Frozen Bread: When you’re ready to enjoy the frozen strawberry bread, remove it from the freezer and let it thaw at room temperature. Avoid microwaving it to defrost, as it may cause the bread to become mushy or lose its texture.
About Eat & Explore North Carolina
The book, published in 2016 by Great American Publishers, has recipes from around the state coupled with information about the source of the recipes. For instance, did you know that Mt. Olive Pickles are from Mount Olive, North Carolina? It’s one of the facts that you will learn while browsing through Eat & Explore North Carolina.
The book’s contents are divided into the following chapters:
- Beverages & Appetizers
- Bread & Breakfast
- Soups & Salads
- Vegetables & Side Dishes
- Meat & Seafood
- Desserts & Other Sweets
- Index of Events & Destinations
- Index of Recipes
Among the recipes, you’ll find yourself tempted by Southwest Banan Pepper Dip, Fried Green Olives, Chocolate Pecan Pie, Fresh Apple Cake, Hoison-Glazed Short Ribs, and Sorghum Glazed Carrots.
You’ll learn about North Carolina’s Tour De Food, the North Carolina Poultry Jubilee, the North Carolina Cotton Festival, and other festivals, events, and facts about North Carolina.
This book would make a great gift for anyone wanting some good old Southern recipes, Tar Heel fans, and for anyone who has been or who is going to visit North Carolina. Look for the book at your local bookstore or wholesale club. If you would rather buy it online, it’s available at Great American Publishers and at Amazon.com.
Got strawberries? We’ve got recipes. Some of our favorites are Strawberry Cream Cheese Pudding Pie, Homemade Strawberry Muffins, and Strawberry Cake.
Strawberry Bread
Ingredients
- 3 cups flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon cinnamon
- 4 eggs beaten
- 1 ½ cups oil
- 2 ½ cups fresh strawberries chopped very fine (or use frozen, sliced strawberries)
Instructions
- Combine flour, sugar, soda, salt, and cinnamon in a large bowl.
- In a separate bowl, stir together remaining ingredients.
- Make a well in center of the dry ingredients. Add wet ingredients and stir until smooth. Spoon into 2 greased and floured 9-inch loaf pans.
- Bake at 350 degrees for 1 hour.
Nutrition
Be sure to come back and tell us how your strawberry bread turned out!
